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82 Unexpected Facts About Can You Smoke Meat On A Gas Grill | Gas Grill Smoker Box

  • If your grill came with a hood thermometer, ignore it. In my experience they’re all useless, typically about 25 to 50 degrees Fahrenheit off the mark. For accurate readings, invest in a fast-read digital thermometer, the kind with a wired probe. A gadget like this lets you see grill temperatures at food level. - Source: Internet
  • Now put down two more, to the right side of the first pair. Repeat until you have a line of briquettes (in pairs) that runs halfway around the curved wall of your kettle. Next place another length of paired briquettes directly on top of those already in the grill. You should now have a semicircle line of charcoal two briquettes deep, and two wide. - Source: Internet
  • Don’t be scared off if the inside of your pork or beef looks a little pink. That can be a side effect of smoking that we call the “smoke ring.” As long as your meat has hit an internal temp of 160°F or cooked for several hours, all of the bacteria should be killed off. Check out this guide to safe cooking temperatures. - Source: Internet
  • Best choice is gas grill with two or more individually controlled burners under the grate, positioned either side-by-side, or front-to-back. Place your foil wrapped smoking wood over the left-side burner, and your meat on the right side of the grill. (Or wood in back, meat in front.) - Source: Internet
  • Now you know 10 steps to delicious and perfectly smoked beef brisket. Try this technique for smoking beef brisket on your charcoal grill this weekend. If you do, don’t forget to rate this recipe and let us know how it goes in the comments below. - Source: Internet
  • I started thinking about the blog posts that I have made about David’s smoked beef brisket. I’ve told you we smoked a brisket. I’ve shared with you about making enchiladas, mac and cheese, and sandwiches with the leftovers. However, I have never really shared with you how David smokes his brisket to perfection on a charcoal grill. - Source: Internet
  • It’s officially summer, which means one thing: grilling season. We’ve got tips for grilling fish, making your outdoor space more tech-savvy and all the rest, but the more ambitious of you pitmasters in-training probably want to know about making authentic fall-off-the-bone barbecue (pronounced with a Southern drawl). When done properly, barbecued meat is tender, juicy, smoky and very delicious. And you definitely don’t need an expensive pellet smoker or Big Green Egg grill to make it right in your own backyard. All you really need is a simple charcoal grill (you know the type) plus a little know-how and some practice (of course). - Source: Internet
  • For smoking, you’ll use indirect heat for cooking. This means you don’t place the meat on top of the heat source. Instead, you let the smoke hit the meat as it circulates through the grill, creating a more-controlled and lower-temperature cook. - Source: Internet
  • There’s no need to soak the wood first when wrapping it in foil. You can poke a hole in the foil to release smoke, but that’s not necessary either. When the wood begins to smoke, it’ll find a way out. - Source: Internet
  • Along with charcoal grills, there are smoker grills designed specifically for preparing smoked foods. However, unless you’re going to only be smoking food every time you fire up the grill, we recommend a charcoal or wood pellet grill so you have more variety of cooks. Charcoal and wood add just enough smoky flavor, while also usable for other direct-heat cooking methods if you’d like. - Source: Internet
  • Just as the description suggests, wet smoke is the addition of moisture to the cooking chamber to create a humid smoke. This is most commonly and readily done with a liquid-holding pan. Wet smoke is more about enhancing flavor by enabling the smoke to perfuse the meat better and less about keeping the food from drying out. Once again, personal preference prevails. - Source: Internet
  • There are two thoughts that often come to mind when you think of smoked meat: that irresistibly rich and mouth-wateringly delicious flavor… and “wow, that sounds like a lot of work.” But smoking meat on a charcoal grill isn’t as hard as it seems. You can get that scrumptious taste for your meats right at home without the hassle. In this article, we’ll go through everything you need to know about smoking, the best smoker grills, and how you can get started smoking your own meat at home. - Source: Internet
  • Smoked spare ribs fall off the bone with a smoky flavor that pairs beautifully with barbeque sauce. Ribs have a lot of connective tissue that softens when smoked, so it creates a tender and juicy bite. They’re smaller, so they don’t require as much time as larger cuts. However, they can be more challenging to learn, and too much time in the smoker grill can lead to burnt and dry ribs. - Source: Internet
  • In this week’s blog, we will explore how to utilize smoke for cooking your food. One of our all-time favourite ways to cook on the grill is through smoking. Think of those southern classics like brisket, pulled pork, or a sticky rack of ribs. The flavour is unbeatable, but a lot of science and skill goes into the proper smoking technique. This is why it can scare off some less experienced grillers, but we’re here to make it easy for anyone to understand and execute at home. - Source: Internet
  • The “bark” is that dark, blackened crust outside the smoked meat. It’s one of the best parts of the meat! This comes from the “Maillard Reaction,” which occurs when the compounds in the meat react to heat and create new compounds. Essentially, the proteins and the sugars in the meat blend together, kind of like the process of caramelizing. That’s why that bark tastes so smoky yet sweet at the same time. - Source: Internet
  • Test your grill before you use it to smoke food. Light one burner and set it on high until the temperature reaches 250 degrees. Turn the burner to low. After a half-hour, check the temperature. - Source: Internet
  • Poultry smokes well at higher temperatures, too. Try smoking your next chicken or turkey at 325 degrees Fahrenheit and you’ll see what I mean. Protect the wing tips and legs with foil to prevent burning. - Source: Internet
  • For those new to smoking and making barbecue, simply put, it’s slow cooking a piece of meat at a very low temperature while burning hardwood in the form of chips, chunks, or logs. For pieces of meat like pork shoulders or brisket, this process breaks down the fat and connective tissues that would otherwise make the meat tough, leaving nothing but tender, juicy, smoky goodness behind. To accomplish this on a standard charcoal kettle, we need to figure out how best to set up to grill and then maintain the low cooking temperature required for this process to happen, which is not the simplest feat. - Source: Internet
  • In addition to your typical grilling tools, you will need wood chips. These pieces of wood will give off the smoke that we’re looking for. You can use hickory, oak, apple, cherry, or mesquite chips, and each will give a slightly different aroma to the meat. We used apple chips from a tree we cut down last fall, but feel free to play around with different chips to see which flavor your family likes best. - Source: Internet
  • Although you can smoke on a grill, smoking and grilling are different processes. Grilling is when you throw something on your charcoal or gas grill and you cook it on a high temperature for a shorter period of time. Smoking is the “traditional” form of barbequing, and it’s when you cook low and slow over indirect heat for several hours. - Source: Internet
  • Wood burns very quickly, so you’ll need to stoke the fire and add more wood every 30 to 45 minutes. This means you have to hang out by your grill for hours on end. We’d rather spend that time with friends and family. - Source: Internet
  • The main purpose for soaking wood before using them to smoke meat is to keep them from burning. There are two schools of thoughts on this subject. Soaking wood prevents it from bursting into immediate flame and therefore the fire remains more manageable and requires less monitoring. It also does not need to be changed so frequently, lessening the number of times you must open the smoker or grill and expose it to wild fluctuations in temperature. - Source: Internet
  • Cooking with charcoal isn’t like flipping on a gas grill or stove. You can’t just spin a burner knob and dial the heat up or down. Instead, the amount of fuel, the, volume and the weight of your charcoal is the biggest factor affecting heat levels. Too much charcoal and your grill temperatures will skyrocket. - Source: Internet
  • Brisket is often pursued but rarely attained. Low and slow is the golden rule — a low cooking temperature and a slow cooking speed until it’s tender enough to cut with the side of a fork. The ultimate goal to a well-cooked beef brisket is a thick moist slab of meat with a crusty “bark,” a vivid smoke ring, and meat so smokey, you nearly gorge yourself into a food coma. - Source: Internet
  • You don’t need a fancy smoker to smoke a beef brisket. David has perfected his technique on a charcoal grill, and we want to share his smoked brisket recipe with you. We’ve focused this recipe around smoking a brisket on a charcoal grill. Learn David’s 10 steps to smoking incredible smoked beef brisket on a charcoal grill below! - Source: Internet
  • You should notice smoke nearly immediately. Place your cooking grate on the grill. Close the grill and adjust your vents to get a proper temperature inside. You should be smoking at a low heat. - Source: Internet
  • Meanwhile, heat some water for the water pan. When the water is hot, place a stainless steel bowl or aluminum pan between the two piles of coals on each side of the bottom charcoal grate. Pour in the warm water, the put the cooking grate in place. Close the grill with the lid and allow it to come up to temperature. - Source: Internet
  • I recommend a good instant read probe thermometer to keep track of the internal temperature of the meat, and for this one reason. You’ll notice a pattern emerge as you start to smoke pork butts more frequently. Your meat rises in temperature up to about 145 degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from 145 degrees F to 165 degrees F. This phase is called the “Stall” and is completely normal. Don’t panic, just let everything keep cooking and eventually the temperature will start to rise again. - Source: Internet
  • One of our favorite smoker grills is the Kamado Joe Classic or the Big Green Egg (large). These charcoal grills are designed for barbequing smoky, delicious meat. Even though wood is the original smoking method, we prefer charcoal over wood for a few reasons: - Source: Internet
  • Meanwhile, heat some water for the water pan. When the water is hot, place a stainless steel bowl or aluminum pan between the two piles of coals on each side of the bottom charcoal grate. Pour in the warm water, the put the cooking grate in place. Close the grill with the lid and allow it to come up to temperature. #3 Smoking The Beef Brisket When the grill is ready to cook, remove the lid and place the brisket on the hot grate over the drip pan, fat side up, toss a chunk or two of mesquite wood on each pile of coals. - Source: Internet
  • It’s pretty hard to “smoke” over a gas or electric grill, because you’re not really getting any smoke coming off the gas. You’ll want to cook over charcoal or wood pellets to get that natural fire and the associated smoke that comes with it. Charcoal and wood are “flavored” heat sources, meaning the cooking process actually adds its own flavor to the meat. Gas and electric grills aren’t flavored, so you have to rely on the seasoning and sauces to add flavor— which doesn’t really work for a true smoking process. - Source: Internet
  • A temperature gauge mounted in the lid…preferably marked in degrees. If your grill doesn’t have one, pick one up at any store that sells grill parts. Installation directions should come with the gauge. - Source: Internet
  • Next, we patted it dry and massaged in a dry rub. See below for our go-to Basic Rib Rub, or try a Mesquite Seasoning Mix to pump up the smoky flavor or, go with another of our favorites, an Asian-inspired rub. We let the rub start to work its flavor magic while Tim got the grill ready with the steps we talked about earlier. - Source: Internet
  • Charcoal BBQs will also give your food a smokey taste, and although it won’t be as intense as when cooked in a smoker, it is still much more flavourful than an electric BBQ or gas BBQ. The meat will cook a lot faster on a BBQ grill, but this also makes it lose some of its moisture in the process. However, you can help to keep the meat moist by using marinades. - Source: Internet
  • When it comes to rubbing the pork, I like to do so for 30 minutes before it goes on the smoker. I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. Here’s what’s in my rub: - Source: Internet
  • Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder. - Source: Internet
  • Every grill is different, and you’ll need to experiment to find the magic setting for yours. The temperature inside the grill will be affected by the outdoor temperature and wind, as well. Be prepared to make “weather adjustments”. - Source: Internet
  • The secrets of gas grill smoking are indirect heat and temperature control. In order to smoke successfully, your grill needs to have at least two burners. It also should have a temperature gauge. Here’s the low-down on what you’ll need. - Source: Internet
  • Of course, a more exact way of measuring the temperature of your grill smoker is with a leave-in probe thermometer. ThermoWorks makes a really cool tool for this in their Smoke 2-Chanel Alarm. It lets you monitor both the temperature of your meat and smoker at the same time, from one easy display. (And, it has a wireless receiver so you can keep an eye on your temps while doing other things.) Definitely an essential to up your smoking game! - Source: Internet
  • If you find grill heat levels too hot, try closing your air vents slightly. Give the fire at least 15 minutes to respond. Do the opposite to raise grill temperatures. Also try to dial in heat levels by adjusting either the top or bottom vents only. That way you can nail down any effect the top or bottom vent causes. - Source: Internet
  • When ready, pile all of the lit coals at the head of the charcoal snake. The coals will burn slowly down the line for hours on end. Wait a few minutes, then add your meat for a long, slow smoke. If you need more time, you can always add more briquets to the end of the snake. - Source: Internet
  • You’ll need to experiment in order to determine where to start with your grill. When you see your gas grill smoking, place the food on the grate, opposite the smoking wood, and close the cover. Maintain the temperature at 225 to 250 degrees until the food is done. - Source: Internet
  • Brisket is one of the big three BBQ types of meat. It ranks right up there with ribs and pork shoulder. In my opinion, perfectly smoked beef brisket is the holy grail of barbecue. It is my absolute favorite smoked meat, mainly because it is beef, which I adore. - Source: Internet
  • When it’s time to cook, confirm that your grill air vents are set halfway open (both top and bottom). Next place between 5 to 12 lit coals at the front of the snake. You can use a chimney starter to fire up these coals. Another way to go is to ignite your starter coals with a paraffin or tumbleweed fire starter, directly inside the grill. - Source: Internet
  • Some people confuse smoking and braising. Braising doesn’t occur on a grill, though. Braising is when a piece of meat is browned in fat or oil and simmered over low heat in a liquid, often over the stovetop. This creates a similar sort of tender, succulent meat, but it won’t result in a smoky flavor and crisp crust (Psst… that crisp crust is called “the bark!”). - Source: Internet
  • Print Recipe Pin Recipe 4.67 from 6 votes Charcoal Grill Smoked Spare Ribs Learn how to smoke meat on a charcoal grill by starting with these impressive Smoked Spare Ribs. Prep Time 4 hrs Cook Time 3 hrs Total Time 7 hrs Servings: 3 people Author: Sarah | Curious Cuisiniere Ingredients To Prep the Meat 3 lb pork spare ribs (St. Louis Style/trimmed) - Source: Internet
  • The water pan here serves a few purposes. First, the pan will catch any drippings from the slowly rendering fat, keeping your grill clean. Second, the water helps regulate and stabilize the temperature in the grill. Third, as the water evaporates, it’s adding moisture to the grill, helping keep the meat moist through the long cook. - Source: Internet
  • Start by placing two standard charcoal briquettes inside your grill. Arrange them side by side on the charcoal grate, right where it meets the inner grill wall. One briquette should be closer to the wall than the other. - Source: Internet
  • Print Recipe Pin Recipe 4.88 from 8 votes Basic Rib Rub Impress your guests with fantastic smoked ribs seasoned with this homemade Rib Rub. Yield 1/3 c of rib rub (for 3 lb meat) Prep Time 5 mins Total Time 5 mins Servings: 3 people Author: Sarah | Curious Cuisiniere Ingredients 1 Tbsp brown sugar - Source: Internet
  • BBQ Sauce Your choice – ours is kind of secret… made of butter, ketchup, vinegar, Worcestershire sauce, mustard, sugar, salt pepper, and chipotle peppers Instructions #1 Prep The Beef Brisket For Smoking Start with a brisket in the 5-pound range, which is just the right size to fit on the grill. Trim the brisket so as to leave a ¼-inch cap of fat. (Any less and the brisket will dry out; any more, and the fat will prevent the rub from seasoning the meat.) - Source: Internet
  • Connective muscle tissue, normally chewy and unappetizing, breaks down. This process, combined with smoldering wood smoke, elevates otherwise inedible food into the realm of the fantastic. Baby back pork ribs that “fall off the bone,” tender pulled pork, or succulent slices of beef brisket, are all fine examples of this kind of cooking. - Source: Internet
  • Shred and serve. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Serve and enjoy! Notes Homemade BBQ Sweet Rub: https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/ Nutrition Calories: 257 kcal | Carbohydrates: 1 g | Protein: 34 g | Fat: 12 g | Saturated Fat: 4 g | Cholesterol: 116 mg | Sodium: 153 mg | Potassium: 592 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 12 IU | Vitamin C: 1 mg | Calcium: 25 mg | Iron: 2 mg Ready to Become a Backyard BBQ Hero? Join The Grill Squad today! - Source: Internet
  • I have tried both ways. I prefer the taste of smoked meat that comes from not pre-soaking wood, but soaking the wood first makes the smoking process easier. If you have extra time to devote to smoking, I would recommend trying dry wood chunks. - Source: Internet
  • This is smoked beef brisket. To some people, it’s not barbecue unless it has a sweet red sauce on it. Sorry folks, we celebrate great brisket by not messing with it while it is on the grill. If your brisket is cooked correctly, slice it and serve it naked, leaving the barbecue sauce completely optional. - Source: Internet
  • Bam. That’s it. Three ingredients are all that stand between you and some sweet, sweet, smoked pulled pork. - Source: Internet
  • There’s one popular way though, that reliably keeps heat in the grill low and stable. The technique is known as the charcoal snake method. The snake also lets your grill burn for hours on end. It’s easiest to use the charcoal snake in kettle-style grills, like the Weber Classic, due to their round shape. It also works in other grill shapes of similar size. - Source: Internet
  • Smoking takes anywhere from 2-3 hours all the way up to 20 or more. It is this low and slow method that tenderizes the meat and infuses it with incredible flavor. A good smoke can’t be rushed and will be ruined by heat that is too high. - Source: Internet
  • “Sure you can. But, it’s got to be super complicated and bothersome.” That’s what we thought when we heard it was possible to smoke in a grill. But, with Tim’s love of smoked meats, and the purchase of a smoker not in our near future, we decided to give it a try with what we had. - Source: Internet
  • A semicircle charcoal snake typically burns for at least 5 hours, and possibly as long as 8 hours. Of course your exact experience depends on other factors. Those include ambient outdoor temperature in your neck of the woods, and the design of your particular grill. - Source: Internet
  • Today’s smoking tends to refer to the second definition, as the first is the “classic” way of smoking used for preserving meats. Our “smoking” BBQ refers to the process of cooking meat slowly on indirect heat over a long period of time (about 12-16 hours or more). This process creates a tender, juicy bite while adding the smoky flavor we associate with outdoor grilled meat. I don’t know about you, but smoking reminds me of our good ol’ caveman days when meat was cooked over an open fire. It just feels like the way meat is supposed to be cooked. - Source: Internet
  • Every hour you will need to add a few more coals and about a 1/2 c of soaked and drained wood chips to each side of the pan. This will keep your heat and smoke levels consistent. Checking it every hour also lets you check to be sure the heat level is still where you want it and adjust accordingly. - Source: Internet
  • Wrap and rest the meat. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding. - Source: Internet
  • To add some extra oomph to the smoke flavor, drop a few chunks of smoke-wood on top of the snake. Put them near the front of the chain, the closest spot to where you’ll light the snake. Meat absorbs smoke best when it’s cold, at the start of the cook. - Source: Internet
  • I’ve used an old bread pan as a smoker wood pan in my gas grill. Filled with a handful of chips, the pan is covered with foil. Holes poked in the foil allow a controlled amount of smoke to escape. - Source: Internet
  • The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. This recipe doesn’t require any fancy injections, tools, spritzing concoctions, or wrapping to have it come out absolutely perfect every. single. time. All you need to make this recipe a success is a good pork shoulder, my famous homemade sweet BBQ rub, good smoke, and plenty of time. - Source: Internet
  • One common misconception is that you need a designated smoker, charcoal, or pellet grill to create delicious smoked meals. While these grills certainly have their advantages for delivering smoky flavour, there are ways to harness smoke on your gas grill too. Below, we’ll look at the science of smoked meats and how to get perfect, melt-in-your-mouth results. Then we’ll go over the steps to achieve those results when smoking with gas, charcoal, and pellet grills. - Source: Internet
  • Pork shoulders usually come in weights of between 6 and 9 pounds. Obviously, the weight of the pork shoulder or pork butt will determine how long it takes to smoke until it is finished. Don’t freak out if you feel your pork is incredibly fatty because most of it will cook off and help flavor it. - Source: Internet
  • To get this started, light a 3/4-full chimney of charcoal. When the coals are covered with gray ash, pour it out and pile into one side of the grill. Then, on the opposite side of the charcoal grate, place a disposable aluminum pan and fill it halfway with water. - Source: Internet
  • So if you want bragging rights for having made real-deal smoked barbecue on your – and on a budget no less – this guide is for how to do it. I’ll lay out how to smoke meat using a popular low and slow method on your backyard cooker. Though it’s true that mastering barbecue is a lifelong pursuit, achieving mouth-watering pork ribs, shoulder and beef brisket is much easier than you think. (You can also check out our picks for the best BBQ and grilling tools, and tips for becoming a grill master.) - Source: Internet
  • Aside from meats, you can also smoke other foods. Smoked cheeses are a fan-favorite, and mushrooms and other hearty veggies are undeniably scrumptious when smoked. I personally love smoking tomatoes and chilies to create a homemade salsa that no one can resist. - Source: Internet
  • If you really want the purest form of that coveted smokey flavour on your meats, then you can’t get any better than a food smoker. Please be aware though, that the smoking process in one of these machines is very slow, so make sure you have at least half a day free to cook with. On the plus side, you can fill up your coolbox with cold ones and make the ost of your hammock or sun lounger while you wait. - Source: Internet
  • I do a lot of smoking at home, and every now and then I let a good barbecue recipe into my regular grilling routine here. Whenever that happens, I’m almost assured to get at least one comment on how to adapt the recipe for a grill since there are far fewer smoker owners out there than grill owners (although I’d like to see that changed). Nobody should be denied the satisfaction of taking a large, tough piece of meat and transforming it into something of sheer ecstasy by smoking it low-and-slow—and yes, this can be accomplished on the grill. - Source: Internet
  • Fun fact- many people confuse the term barbecuing with grilling, but they are not the same thing, and again it has something to do with how the food is cooked. Barbecuing is a process of slow cooking over an indirect heat source, and so smoking, and using a rib rack on a BBQ grill, are both types of barbecuing. Grilling, as we already explained is much faster and over higher temperatures and should never, technically, be referred to as barbecuing, although most of do and still will, even after knowing the truth. - Source: Internet
  • Simple Smoked Pulled Pork Butt/ Shoulder This simple smoked pulled pork recipe only requires a few pantry ingredients and a smoker to achieve those melt-in-your-mouth strands of tender pulled pork. 4.94 from 97 votes Prep Time : 15 mins Cook Time : 18 hrs Resting Time : 1 hr Total Time : 19 hrs 15 mins Servings : 16 people Calories : 257 kcal Print Recipe Save to Pinterest Video Ingredients ▢ 1 8-10 pound bone-in pork shoulder roast (AKA Boston butt) - Source: Internet
  • Charcoal BBQs can vary in price from model to model, and brand to brand, just like smokers. With this in mind, it is actually quite difficult to compare them price-wise. I would probably say though, that the really high-end smokers would be comparatively more expensive, reaching prices in the high hundreds of pounds, although it is possible to buy them much cheaper. - Source: Internet
  • ▢ 1 Tablespoon Signature Sweet Rub (for later use) Instructions Preheat the smoker. Preheat your smoker to 225 degrees F for indirect smoking. I recommend hickory or apple for this recipe. - Source: Internet
  • a pellet smoker for this recipe; however, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe. Both pork shoulder and butt are tougher and require long cooking times to tenderize, such as smoking or braising. In addition, by the looks of it, my cut of meat in this recipe video looks like a cross between the butt and the shoulder. - Source: Internet
  • Make-Ahead: You can make this smoked pork shoulder 4-6 hours ahead of time. Keep it covered in a pan with foil in the oven at 165° until it is ready to be pulled or served. If you have already pulled the pork, mix 1 to 2 cups of beef stock to help moisten it back up. - Source: Internet
  • There are many variables that influence how long it will take to smoke the meat. Knowing the temp in your grill is crucial. Honestly, you cannot trust the built-in temperature on your grill. They read the temperature only in one location, usually away from where the meat sits on the grate. - Source: Internet
  • A few things will depend on how long it takes to smoke a pork shoulder or even a pork butt, the most important being the weight of it and the temperature at which you smoke it. A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications of when your pork may be done. - Source: Internet
  • Also consider adding a drip pan, filled with hot water, inside the charcoal tray. It’ll work to catch drippings from the meat on the grill above. The water pan helps stabilize grill temperatures too. - Source: Internet
  • Start with a brisket in the 5-pound range, which is just the right size to fit on the grill. Use a sharp knife to trim the brisket so as to leave a ¼-inch cap of fat. (Trimming any less and the brisket will dry out; any more, and the layer of fat will prevent the rub and smoke from seasoning the meat.)Rinse the brisket under cold running water and blot dry with paper towels. - Source: Internet
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